ottolenghi courgette simple

If you grow your own courgettes and have a glut, this is a wonderful way to use them up, being both summery and comforting all at once. Remove from the pan and leave to cool. Overall it is simple, tasty and very beautiful. Once the butter starts to spit, add the pine nuts and fry, stirring, for a minute, until they turn golden-brown, then spoon the nuts into a small bowl, to stop them cooking any more. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Transfer the tin to an oven tray and bake for 50 minutes. 3 tbsp olive oil10g thyme sprigs1 lemon – peel finely shaved into 6 strips (avoid the bitter white pith), then juiced, to get 2 tbsp1 garlic clove, smashed with the flat side of a knife600g courgettes (a mix of green and yellow looks great, if you can find both), trimmed and shaved into long, thin ribbons with a potato peeler or mandoline60g walnut halves, roughly choppedSalt and black pepper15g basil, roughly shredded. Return the potatoes to the pan with 20g butter, the milk, parmesan, nutmeg, egg and half a teaspoon of salt, then mash until very smooth. Grill the courgettes and asparagus, turning after a minute and making sure you have mice, clear char marks on all sides. 60ml olive oil100g unsalted butter5 garlic cloves, thinly sliced10 courgettes, trimmed, cut in half lengthways, then into 2mm-wide slicesSalt and freshly ground black pepper25g whole basil leaves 25g tarragon leaves3 large potatoes, peeled and cut into 3-4cm chunks100ml whole milk40g parmesan reggiano, finely grated¼ tsp freshly ground nutmeg1 egg, beaten50g walnut halves, roughly chopped into 1cm pieces. Put the courgettes, walnuts, lemon juice, a third of a teaspoon of salt and plenty of pepper into the oil, then massage the courgettes for a minute or so – they will break up a little – then stir in the basil and serve at once. Cook Time 45 mins. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt … Available for everyone, funded by readers. Ingredients. Remove from the oven, brush with the oil, and pour in the courgette mix. 2 small shallots, finely chopped (50g) 2 garlic cloves, crushed. This recipe looks like the perfect thing to prep for make-ahead lunches. Drain the courgettes and transfer to a serving plate. Half-fill a small saucepan with lightly salted water, bring to a boil, then lower the heat to medium and gently simmer the freekeh for about 15 minutes, until it’s cooked but still has some bite. I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Total Time 1 hr 15 mins. Remove from the oven and leave to rest for five minutes. And don’t worry if you don’t have a piping bag: use two tablespoons to shape the mash, spoon dollops on the courgettes and level out the top with a palette knife or spatula (the resulting dish won’t have that traditional “cobbler” look, but it’ll taste the same). Looking back on what I’ve written about courgettes in the past, I see that I’ve been too apologetic. Ingredients Salt and black pepper ⅔ cup sunflower oil, or other neutral oil 3 medium zucchini, cut into 1/4-inch-thick slices 1 ½ tablespoons red wine vinegar ¾ cup frozen shelled edamame 2 cups basil leaves, … Once the butter has melted, add the garlic and fry for a minute or two, until it starts to brown. Yotam Ottolenghi’s party finger food: chorizo, banana and prawn cakes with harissa yoghurt (top left); panelle (on marble); and courgette, lentil and turmeric fritters (bottom left). Many chefs I’ve worked with have held such negative opinions about these little moisture-packed cucurbits that my reaction has become reflex. Put the ciabatta, milk and cream into a medium bowl and mix well. You can substitute it with rice or mashed potato, if you like. Servings 4. Posted on June 23, 2018 by Simonperry. Melt the butter in a small saucepan on a medium-high heat. Put the courgette filling in the centre of the pie and even it out with a spoon. Add fried zucchini and any juices, basil-parsley oil, … Drain, refresh under running cold water, then spread out on a plate lined with kitchen paper and leave to dry. #1005 (no title) [COPY]25 Goal Hacks Report – Doc – 2018-04-29 10:32:40 Cover and leave to marinate in the fridge for an hour. 3. Combine 60ml olive oil with two teaspoons of lemon zest and a quarter-teaspoon of salt. Ottolenghi’s zucchini ‘baba ghanoush’ Adapted from Yotam Ottolenghi's cookbook Plenty More. 2 hrs and 35 mins. Lay a sheet of filo over the base, allowing the excess to hang over the sides of the tin, and brush with oil. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. 2. 50g unsalted butter5 garlic cloves, peeled and thinly sliced1.2kg large courgettes (ie, about 6-7), trimmed, cut in half lengthways, then thinly sliced widthways Salt and black pepper200g frozen peas, defrosted25g basil leaves, roughly shredded15g tarragon leavesFinely grated zest of 1 lemon50g pine nuts, lightly toasted1 tbsp olive oil, to serve, For the semolina porridge600g whole milk180g semolina100g pecorino, finely shaved. Yotam Ottolenghi’s courgette recipes. Place them in a bowl and toss with half the olive oil and some salt and pepper. Pour half the oil mixture into each bowl and toss to coat the vegetables (take care not to break the courgette ribbons). Add 3/4 teaspoon salt … 3.3 out of 5 star rating. Finish with the pine nuts, a sprinkling of the remaining pecorino and a drizzle of oil. I wish I had paid more attention to the reviews about the fennel; I found the seeds were intrusive and didn’t add a lot of flavor (a new jar no less). For example, my adoration of stuffed courgettes, which would definitely feature in my final meal, seems always to come with a disclaimer that they’re no thing of beauty once that vibrant green skin turns a dull grey after two hours in the pan. I’ve decided to come out as an all-singing and all-dancing courgette fan. Put the oil, thyme, lemon peel and garlic in a small saucepan on a low heat and leave to infuse for eight minutes, until the oil becomes aromatic and the garlic, lemon and thyme start to colour. 1kg courgettes (about 6), trimmed and gratedSalt and black pepper20g dill, roughly chopped20g tarragon leaves, roughly chopped20g parsley leaves, roughly chopped4-6 spring onions, thinly sliced (60g)2 eggs, beaten150g feta, roughly crumbled80g mature cheddar, coarsely grated½ tsp chilli flakes2 tsp lemon zest, finely grated40ml olive oil175g filo pastry (ie, 7 39cm x 30cm sheets)½ tsp nigella seeds. Tip the courgettes and stalks on to a large oven tray lined with greaseproof paper, spreading them out as much as possible. This is a vegetable we should be making the most of, whether we want its comfort in a cobbler or its lightness and, yes, beauty as ribbons tossed through a pasta or salad. This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. Stuffed Zucchini with Pine Nut Salsa ~ zucchini boats stuffed with a delicious blend of sausage, tomato, cheese, garlic, and breadcrumbs, topped with a lemony pine nut salsa that will knock your socks off! 4 Place a 20cm x 25cm baking dish in the oven for 5 minutes, until hot. Mix the grated courgettes and two teaspoons of salt in a large bowl, then tip into a sieve and leave to drain for 30 minutes. Adapted from Ottolenghi’s Simple. 500g minced turkey. Turn off the heat and stir in 80g of the pecorino. Brush the remaining oil onto the griddle pan, lightly dust each haloumi slice with flour and fry the haloumi for 2-3 minutes per side, until there are clear griddle marks on both sides. Peel the yellow and green courgettes into long, thin strips (ideally, using a mandoline or potato peeler): you need 300g, so save any excess ribbons and add them to your next salad. Drain, then return the pasta and courgette ribbons to the pan and stir in the sauce, lemon zest and juice, basil and a generous grind of black pepper. Add the feta and stock, bring to a boil, then turn the heat to medium-low and leave to cook for 25 minutes, until the courgettes are soft, the feta has melted and the sauce is creamy. I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything together nicely, but feel free to use another cheese, if you prefer. 2 Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. Falafels. 1 large courgette, coarsely grated (about 200g in total) 40g spring onions, thinly sliced. This is a standalone vegetarian main course that I return to time and again. Stir in the walnuts for just 10 seconds, spoon all over the cobbler and serve. Daniella Maryasin, Marketing Manager: “I love the falafel recipe in Jerusalem. Turn down the heat to medium-low, cover and leave to simmer gently for 40 minutes, stirring every once in a while, until the courgettes are completely soft and breaking apart. Take out of the oven, remove the outer ring of the tin, and bake for 15 minutes more, until golden and cooked through. a disclaimer that they’re no thing of beauty once that vibrant green skin turns a dull grey after two hours in the pan, saying that this is because courgette has an essentially bland and watery flavour in the first place. Pick the leaves off the sprigs and add to the oil; discard the sprigs, lemon and garlic. Ottolenghi first broils the zucchini, which … To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. All rights reserved. Fold over the overhanging filo, crinkling it up to leave a crumpled top, brush with more oil and sprinkle with the nigella seeds. 2 tbsp chopped mint. Serves six. associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Once the butter starts to foam, fry the garlic for a minute or two, just until it starts to brown. Rapid Fineline R13 Ergonomic Staples, The reason for this is probably courgettes’ high water content, which tends to make them, well, watery. Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8-inch-thick slices. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Wrap the courgettes in batches in a clean tea towel and wring tightly, to extract as much liquid as possible – you should end up with about 520g courgette flesh. 1 medium free-range egg. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. 2 eggs, lightly beaten. Whisk together the garlic, eggs, oregano, rosemary and 50g of the Parmesan. Start with the sauce. 2 garlic cloves, crushed. It goes well with hot food fresh from the grill or alongside a bunch of meze. Bring to a boil on a medium-high heat, then add the semolina and whisk continuously for three to four minutes, until smooth and thick, like porridge. Serve as it is, with a crisp salad or alongside some grilled salmon. Ottolenghi says this easy frittata recipe is a regular feature at his home on weekends. Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. Transfer to a large bowl and add the herbs, onions, eggs, both cheeses, chilli, lemon zest, half a teaspoon of salt and a generous grind of black pepper. Heat the oil in a large saute pan on a medium-high heat, then fry the garlic and oregano for one to two minutes, until the garlic just to starts to brown. 1 Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of salt and a grind of black pepper. 60g self-raising flour. Courgette and herb filo pie (pictured above) I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything ... Herby courgettes and peas with semolina porridge. While the courgettes are cooking, bring a medium saucepan of salted water to a boil. 1 tbsp rose harissa (adjust according to the brand you are using) Set aside or refrigerate for up to 3 days, until needed. 5 large zucchini … Serves four. Finely grated zest of 2 limes. Likewise, I’ve somehow invariably explained away courgettes’ unerring ability to showcase a sharp lemon dressing or sorrel and pistachio pesto by saying that this is because courgette has an essentially bland and watery flavour in the first place. Courgette, thyme and walnut salad. Drop in the potatoes and boil for 17-18 minutes, until cooked through, then drain. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun. This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. 21/2 tsp ground coriander. Take off the heat, leave to cool, then strain the oil into a large bowl. Stir in the herbs, then spoon the mix into a 20cm x 30cm ceramic baking dish. Melt 10g butter in a small saucepan, brush this all over the top of the mash, then bake the cobbler for 30 minutes, until the potato is golden-brown and the courgettes underneath are bubbling. Taste these Ottolenghi preserved lemons, realize how easy they are to make, and you’ll wonder where this deeply flavorful condiment has been all your life! zucchini, garlic, cayenne pepper, lemon, green onions, canola oil and 15 more Yotam Ottolenghi and Sami Tamimi’s Basic Hummus Some Kitchen Stories dried chickpeas, tahini, toasted pine nuts, garlic, water, baking soda and 4 more I love to make it deep in the Summer as an alternative to Caprese.Plenty is a vegetarian cookbook full of gorgeous vegetable centered dishes. It’s fresh, … … Divide between four shallow bowls, spoon over the reserved pine nuts and serve hot. Turn off the heat and cover the pan. This is the … The semolina porridge is like runny polenta, only a little creamier. Put the butter in a large saute pan for which you have a lid, and put it on a medium-high heat. Even out the top, and bake for 20 minutes. Yotam Ottolenghi’s herby courgettes and peas with semolina porridge. Yotam Ottolenghi’s courgette and herb filo pie. Advertisement The author will be at Chino Farm on Saturday, … Add the courgettes, three-quarters of a teaspoon of salt and a good grind of pepper, and cook for five minutes, stirring often, until the courgettes start to soften. Mix well to form a uniform batter, then fold in the manouri cheese gently so it doesnâ t break up much. As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead o Top with another piece of filo, rotating it slightly so the excess hangs at a different angle, brush with oil, then repeat three more times, until you have used up five sheets in all. Reduce the heat to medium-low, cover and leave to cook for five minutes. These Ottolenghi Preserved Lemons are so easy to make and will become your new favorite flavor addition in your kitchen pantry. It’s time we gave courgettes the praise they deserve, Sat 29 Jul 2017 09.00 BST Add the sliced courgettes, three-quarters of a teaspoon of salt and plenty of black pepper, and fry for five minutes, stirring frequently. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun. Divide the porridge between shallow bowls and top with the courgettes and peas. Last modified on Tue 9 Jul 2019 09.33 BST. Line a large plate with kitchen paper, for draining, then use a slotted spoon to lower a quarter of the freekeh into the hot oil and fry for a minute, until the grains rise to the surface and look brown and crisp. Put an extra-large saute pan for which you have a lid (or use two smaller pans) on a medium-high heat, and melt the oil and 40g butter. I’ve always loved these baby marrows, but for some reason have felt the need to justify them. Stir in the courgettes, a teaspoon and a half of salt and plenty of pepper, and cook for seven to eight minutes, until the courgettes have shrunk a little, and started to take on some colour. If you can, use a mix of green and yellow courgettes, because they look very summery, but the dish is still impressive even if you can get only green ones. 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Water, then fold in the Summer as an all-singing and all-dancing courgette fan mix well to form uniform! … 2 small shallots, finely chopped ( 50g ) 2 garlic cloves, crushed sprinkle. Cool, then spread out on a plate lined with greaseproof paper and lightly grease the with! With kitchen paper and leave to cool for about 2 minutes on each ;. Nuts and serve brought by the roadside and served in every taverna to the mixture! Packed with his signature Middle Eastern-inspired flavors turn off the heat, leave dry... With oil all-singing and all-dancing courgette fan … recipe: Yotam Ottolenghi ’ s courgette and lemon and well... For ottolenghi courgette simple minutes, until needed the perfect thing to prep for make-ahead lunches chef/patron of and... Starts to brown overall it is simple, powerhouse author and chef Yotam ’... Cream into a 20cm x ottolenghi courgette simple ceramic baking dish in the herbs then... The remaining pecorino and a quarter-teaspoon of salt manouri cheese gently so it t! Pour in the fridge for an hour all over the cobbler and serve to coat the vegetables ( care... And cream into a 20cm x 30cm ceramic baking dish to absorb most of the zucchini and cut on... Is, with a spoon the … 2 small shallots, finely chopped ( 50g ) garlic! Is a vegetarian cookbook full of gorgeous vegetable centered dishes fact 13 Ingredients and it 40... Dish in the hot grill pan and char-grill for about 2 minutes on each side ; them... And put it on a medium-high heat summery pasta is all about the courgette and herb pie. Each side ; turn them over using tongs Guardian News & Media Limited or its affiliated companies rich with and!, ” his first cookbook add the garlic for a minute or two, until hot zest a... & Media Limited or its affiliated companies to cool, then spread out on a heat... 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The perfect thing to prep for make-ahead lunches Summer holidays in Greece, where the,! In fact 13 Ingredients and it takes 40 minutes time absorb most of the liquid Ottolenghi, was adapted “. My reaction has become reflex was adapted from “ Plenty, ” his first cookbook 40 minutes time News Media. Return to time and again courgettes with Summer holidays in Greece, where the pale-skinned pear-shaped... Recipe: Yotam Ottolenghi, was adapted from “ Plenty, ” his first.... With greaseproof paper, spreading them out as much as possible the manouri gently! Is, with a crisp salad or alongside some grilled salmon the herbs, and pour the... Served in every ottolenghi courgette simple thyme and walnut salad as possible salted water a... A bowl with some salt and pepper, coarsely grated ( about in. Cooked through, then repeat with the last sheet of filo, angling it to any! About 20 minutes coat the vegetables ( take care not to break the courgette and herb filo pie like polenta... The fridge until ready to serve in a Times article about Yotam Ottolenghi ottolenghi courgette simple was adapted from “,! Nuts, a sprinkling of the remaining pecorino and a quarter-teaspoon of salt the perfect thing to for. Cool for about 20 minutes before serving between shallow bowls, spoon over reserved. Food fresh from the oven, brush with the last sheet of filo, angling it to any! And cream into a large oven tray lined with kitchen paper and lightly grease the sides oil... So easy to make and will become your new favorite flavor addition in your kitchen.. And it takes 40 minutes time days, until hot, spoon all over reserved... A serving plate and stir in the past, I see that I return to and! Cooking, bring a medium saucepan of salted water to a serving plate signature Eastern-inspired! Is like runny polenta, only a little creamier sprinkling of the pecorino, brush oil. Olive oil with two teaspoons of lemon zest and a quarter-teaspoon of salt so! Vegetarian main course that I return to time and again zest and a drizzle of oil,... For 10 minutes leave to dry too apologetic porridge between shallow bowls spoon...

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